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Categories:
potatoes milk ground meat onion green pepper carrots green peas tomato fresh parsley beef bouillon salt black pepper Worcestershire sauce cornstarch cold water
Viewed: 34 - Published at: 7 years agoIngredients
- 1 1/2 lb. potatoes, peeled
- 1/4 c. milk
- 1 lb. ground meat
- 1 large onion, finely chopped
- 1 large green pepper, chopped
- 3 medium carrots, chopped
- 1/2 c. green peas (frozen)
- 1 medium tomato, chopped
- 1/4 c. fresh parsley, chopped
- 3/4 c. beef bouillon
- 1/2 tsp. salt
- black pepper to taste
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. cornstarch
- 2 Tbsp. cold water
Method
- Boil potatoes until tender.
- Mash together with milk, salt and pepper to taste.
- In a large skillet, over medium heat, cook ground meat 4 to 5 minutes, or until no longer pink.
- Drain off fat; add onion and cook until onions are translucent, 4 to 5 minutes.
- Add green pepper, carrots, peas, tomato, parsley, bouillon, salt, pepper and Worcestershire sauce.
- Simmer, uncovered, 15 minutes.
- Dissolve cornstarch in water and stir into meat mixture.
- Spoon into an ungreased 9 x 12 x 2-inch dish. Spread potatoes over mixture.
- Bake at 350° for 30 to 35 minutes.
